Coriander

Pistachio Dukkah

October 29, 2014
Photo by Mark Weinberg
Author Notes

Dukkah is an Egyptian spice and nut blend. My variation strays a bit from tradition with the inclusion of toasted coconut. I like to sprinkle it on salads or eggs and to serve it with bread and olive oil. It also makes a great crunchy coating for chicken or fish. Really, the possibilities are endless. It makes about everything taste a bit better and it makes a great gift. —eva @myfrontburner

Test Kitchen Notes

WHO: Eva katz is a food writer and recipe developer in Boston and this is her first contest finalist!
WHAT: The condiment you’ll be sprinkling on your food for all of eternity.
HOW: Toast and grind coriander and cumin seeds. Toast and chop pistachios. Toast sesame seeds. Toast coconut. Mix it all together with salt and pepper.
WHY WE LOVE IT: When we made this is in our test kitchen, our editors couldn't help but inhale it by the palmful. We can’t wait to regain a little control so that we can spoon it on salads, use it to crust tofu and fish, and gift it to our friends. —The Editors

  • Makes about 1 cup
Ingredients
  • 3 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1/2 cup shelled pistachio nuts
  • 1/4 cup sesame seeds
  • 3 tablespoons unsweetened shredded coconut
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly cracked black pepper
In This Recipe
Directions
  1. Toast coriander and cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer spices to a spice grinder or mortar and pestle and allow them to cool completely before grinding.
  2. Meanwhile, roast nuts in a small skillet until golden, about 5 minutes. Transfer to a cutting board and finely chop. Set aside. Add sesame seeds to the skillet and toast until golden brown, about 2 minutes. Toast coconut in the skillet, stirring constantly until golden, about 2 minutes. Transfer the coconut and the seeds to the bowl with nuts. Add ground spices, salt, and pepper.
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